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The Guardian - UK
The Guardian - UK
Lifestyle
Alice Zaslavsky

From fritters to pizza, there’s more to pumpkin season than soups and carving

Multiple plates with pumpkin fritters and side dishes of yoghurt
Alice Zaslavsky’s free-for-all pumpkin fritters on a bed of chickpea couscous served with yoghurt, paprika and mint. Photograph: Eugene Hyland/The Guardian

G’day! The last time I wrote to you was in the midst of our Australian winter, as the wind tippity-tapped tree-branch morse code on the windows and I tried to summon spring with the might of several tins of summer tomatoes and some inspiration from the Feast recipe archives.

Well, allegedly, our spring has sprung, though you wouldn’t be able to tell, seeing as one of the challenges – or joys – of living in Melbourne is that this city’s concept of “seasons” is a little more fluid than most. Blustery winds have kept the trees dancing, wreaking havoc on the darling buds of May – sorry, October – and sending enthusiastically woven “cobwebs” and other Halloween paraphernalia flying.

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